The key to making coffee is grinding coffee beans. Be sure to consider how the ground coffee will be further prepared.
The degree of grinding of coffee varies depending on the desired type of coffee drink. As a result, coffee becomes a powder, ready to be extracted (extracted) from it with the help of hot water.
Grinding is a kind of boundary between two incarnations of coffee, and the quality of the obtained drink depends on how it will be made.
Depending on the method of preparation, the grind should be larger or smaller. It is well known that the smallest of all existing is a coffee grinder in Turkish, relatively small (or even dust). Next in particle size is grinding for espresso (it is called small). The passage of hot water through it is facilitated by high pressure - 9 bar (atmospheres), created by the coffee maker (while almost all other methods of preparation create 1 bar - this pressure is produced by boiling water). To evenly pass hot water under high pressure - grinding must be small enough, otherwise the water will pass through the coffee very quickly. Next is the grinding for the Italian mocha coffee maker - it can be called medium-fine. To prepare a filter coffee requires a medium-sized grind - in this case, the water under its own weight flows effortlessly through the coffee in the filter, and enlarged grinding facilitates this process. And the largest grinder (called large or very large) is used to brew coffee in a coffee pot, as well as to brew it directly in a cup. The cooking procedure here is simplified to the limit, which means that grinding should make the road to hot water as easy as possible.
In fairness, there is no hard and fast classification of grinders in the world. And in most cases, if you make a mistake with grinding, nothing deadly will happen.